Combine soy sauce, orange juice, brown sugar, teri glaze and 1/2 cup water in a large skillet, and blend well. Bring to a boil, add the chicken, partly cover the skillet, and simmer 20 minutes or until tender. Remove chicken from sauce. Set aside, and keep warm.

Make the teri glaze by bringing the sauce to a boil, and stir until it thickens into a glaze.

Brush the chicken with the glaze. Garnish with green onions and bean sprouts.

Serve with poi or steamed rice.